Homemade Banana Ketchup

By
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
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Updated on 01/3/23
Homemade banana ketchup recipe

​The Spruce / Cara Cormack

Prep: 30 mins
Cook: 90 mins
Total: 2 hrs
Servings: 56 servings
Yield: 3 1/2 cups

Banana ketchup is commonly found in the Philippines and became popular after the country experienced a shortage of tomatoes during World War II and switched to making ketchup with bananas. It is used in many of the same ways you would use tomato ketchup, including on hot dogs and hamburgers as well as grilled meat. While it has the same savory tanginess of tomato ketchup, the fruity sweet flavor of bananas also shines through.

It's easy to make your own banana ketchup, it just takes some time and a little stirring. The mixture needs to slowly cook down for the best flavor and thick texture. Pushing it through a fine-mesh strainer will help make the mixture nice and smooth.

Banana ketchup is especially good with grilled pork and chicken. Serve with fries for a twist on the classic pairing.

Learn what foods you need to stock your pantry with to cook Filipino recipes.

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Ingredients

  • 4 large very ripe bananas, peeled, and sliced

  • 2 cloves garlic, quartered

  • 1 1/3 cups cider vinegar, divided

  • 1/2 cup golden raisins

  • 1/3 cup chopped sweet onions

  • 1/3 cup tomato paste

  • 3 to 4 cups water

  • 1/2 cup dark brown sugar, packed

  • 1 1/2 teaspoons salt

  • 1/2 teaspoon chipotle chile pepper, or to taste

  • 1/4 cup light corn syrup

  • 2 teaspoons ground allspice

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/4 teaspoon ground cloves

  • 2 tablespoons dark rum

Steps to Make It

  1. Gather the ingredients.

    Ingredients for banana ketchup
    ​The Spruce / Cara Cormack

  2. Place the bananas, garlic, 2/3 cup of the vinegar, raisins, onions, and tomato paste in the bowl of a food processor fitted with a metal blade.

    Place ingredients in blender
    ​The Spruce / Cara Cormack

  3. Process until it is smooth and pour it into a large, heavy saucepan.

    Processed mixture in a big saucepan
    ​The Spruce / Cara Cormack

  4. To the banana mixture in the saucepan, add the remaining 2/3 cup vinegar, 3 cups of water, brown sugar, salt, and ground chipotle chile pepper. Stir to combine.

    Uncooked banana ketchup mixture in a big pot
    ​The Spruce / Cara Cormack

  5. Bring the mixture to a boil over medium-high heat, stirring often. Reduce the heat to low and cook uncovered, stirring the ketchup occasionally, for 1 hour and 15 minutes.

    Banana ketchup mixture cooking and reducing in a pot
    ​The Spruce / Cara Cormack

  6. If the ketchup gets too thick and begins to stick to the pot, add some of the remaining water (up to 1 cup).

    Adding water to the banana ketchup
    ​The Spruce / Cara Cormack

  7. Add the corn syrup, allspice, cinnamon, nutmeg, and cloves. Cook over medium-low heat, stirring often, for another 15 minutes or until it is thick enough to coat a metal spoon.

    A spoon coated in thick banana ketchup
    ​The Spruce / Cara Cormack

  8. Stir in the rum and remove the pan from heat. Let it cool for 10 minutes.

    Adding rum to banana ketchup
    ​The Spruce / Cara Cormack 

  9. Push the ketchup through a fine strainer, mashing the solids with the back of a spoon.

    Banana ketchup being pushed through a strainer
    ​The Spruce / Cara Cormack

  10. Let it cool to room temperature.

    Banana ketchup cooling in a bowl
    ​The Spruce / Cara Cormack

  11. Pour the banana ketchup into glass bottles or jars, cover, and refrigerate.

    Banana ketchup in jars
    ​The Spruce / Cara Cormack

How to Store

  • Banana ketchup will keep in an airtight container in the fridge for one month.
  • Excess ketchup can be frozen. Leave an inch of headspace in the jar or container, cool, and freeze for up to three months. Defrost before using.

Do you refrigerate banana ketchup?

Homemade banana ketchup should be stored in the fridge at all times. Unopened store-bought banana ketchup can be stored in the pantry for up to a year. Once opened, it should be stored in the fridge.

Is banana ketchup vegan?

Most banana ketchup contains vegan ingredients making it acceptable on a vegan diet. However, the exact ingredients will depend upon the brand or recipe, so be sure to carefully read the label. This banana ketchup recipe is vegan.

Nutrition Facts (per serving)
28 Calories
0g Fat
7g Carbs
0g Protein
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Nutrition Facts
Servings: 56
Amount per serving
Calories 28
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 60mg 3%
Total Carbohydrate 7g 2%
Dietary Fiber 0g 2%
Total Sugars 5g
Protein 0g
Vitamin C 1mg 7%
Calcium 6mg 0%
Iron 0mg 1%
Potassium 71mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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